Mushrooms - cold pickle

Salt milk mushrooms, boletus, boletus, mushrooms
What you need: 5-6 cloves of garlic, peppercorns - 5-6 pcs., You can coarse sea) salt - 3 tbsp. l., oak leaf - 2-3 pcs., 1 large horseradish leaf, a bunch of mature dill with an umbrella, cherry leaves - 3-4 pcs., mushrooms - 1 kg
What to do:
step 1
Sort out the mushrooms, cut off the legs and very dirty places, then thoroughly wash the caps with a brush. Cut large mushrooms in half lengthwise. Leave small mushrooms whole. This applies to boletus, porcini mushrooms. I salt them first. Separately from milk mushrooms and mushrooms.

step 2
Place milk mushrooms, mainly milk mushrooms, pigs, nigella, in a plastic or enameled bucket without chips, sprinkle with a handful of coarse salt and fill with cold water. Soak the mushrooms for 2-3 days, changing the water (already without salt) 3 times a day - otherwise they will sour.

step 3

Peel the garlic. Line the dishes for salting with horseradish leaves. Place the soaked mushrooms with their caps down, salting each layer and replacing them with leaves, garlic, dill and pepper.

step 4
Place clean cheesecloth on the mushrooms, on top of it, put a wooden circle and heavy oppression (for example, well-washed large stones). Cover with cheesecloth and tie. After a couple of days, you can begin to report new portions of the processed mushrooms. If there is too much brine, drain. If too little, increase the bending.
Gastronome's advice is to add a small red pepper to the pickle for pungency.It is amazingly tasty.

Tips # 2 from the magazine deli

You can do almost anything with mushrooms, or you can do nothing - it depends on the mushroom. Mushrooms are boiled, fried, baked, dried, pickled and, of course, salted. Salted mushrooms, like pickles in general, are an important part of Russian cuisine (in many European countries, saltyI as such are completely unknown).
An important difference between salted and pickled mushrooms is the absence of vinegar, the rolethe preservative is salt. The rest of the ingredients are present - spicy herbs and leaves (dill, bay leaves, cherry, oak, horseradish, currant leaves), spices (peppercorns, garlic, cloves, coriander).
Almost all milkmen are salted, because there is nothing tastier - a strong and crunchy salted mushroom, royal saffron milk cap, a shaggy wave, a white milk mushroom or a modest black, wallow, pig. Everything that we collect in the forest, tundra or taiga. And even in the endless steppe, it also happens.
Today we're talking about coldm mushroom salting.
Inventory: It's good if you have a wooden barrel. But it doesn't matter if it's not there. You can use any glass, ceramic glazed. It is more convenient if the dishes are of a vertical format, that is, rather higher than wider. Sothe area of ​​contact with air decreases - this is important.

You also need a wooden circle, if a saucer does not fit, a river pebble is required for oppression.
The circle is longerand cover the surface as much as possible, otherwise it will mold at the edges. It's not scary, but removing the mold is troublesome. Usually, a boiled white rag is still under the circle.

Mushrooms mustWe need to be fresh - collected, strong, not wormy. Millers are usually less susceptible to worms, except that the value and their worms begin to eat from the first minesut life, but checkI have to. The legs of mushrooms are usually either hollow and brittle, ordense and cardboard taste, you just need to cut off. There are usually a lot of mushrooms, so the hats will be enough. And they will fit much tighter.
There is no need to wash the mushrooms, because they need to be soaked. Until that caustic andbitter milky juice. Two or three days, depending on the typeGriba. Not all milkmen are very caustic, fears are exaggerated. In short, if the weather is cool and allows, soak it for three days, in the heat two will be enough, otherwise it will turn sour. The mushrooms must be mixed regularly, and the water must be changed at least twiceday. Soakyou need a lot of water.The mushrooms will just wash off and become clean and change color - that's the way it should be, don't worry. White milk mushrooms from pale yellow, will become pale blue, and blacknye will become a red-purple color scheme, such a beautiful one.Now drain the water and let the mushrooms drain properly in a large colander, for example. Essentially everything remainedIt's nothing - put the mushrooms in a container. Mushrooms are often salted with the same foxestyami and odorants as cucumbers. Oak leaves are a mustcurrant, cherry. Dill is a must, but you can dry seeds. Garlic,of course howwithout it. Horseradish. Scald everything with boiling water, and lay the first layer onthe bottom is horseradish leaves, then mushrooms. Heads down, plates up. Sprinkle with salt- certainly large gray, better stone. You need a lot of salt - a heaped tablespoon per kilogram of mushrooms. Shift the leaves, shove the cloves of garlic. And so on to the very top. Usually mushrooms are stuffed intobollarger capacity in several passes, as they are collected and compacted under the weightoppression. Keep in mind that after placing the mushrooms to the top and pressing them down, you have already beenin two you will seeIf the level drops by a third, or even more, the mushrooms become denser, air comes out, which is what we need. When will you add mushrooms nover, just drain the brine - a new one will come running. Now wait about 40 days until gthe ribs will finally be salted and will reach. To perfection. Keep track of the level of racessalt - if evaporates, top up with salt water. Mold will appear - notthRue and do not worry, the mushrooms will not spoil from it, just remove with clean gauze.But look carefully - if the mold goes inside, a layer of mushrooms will have tothrow it away, which is always a shame. Keeping, of course, is best in the cold. At least on the balcony - usually at this time the weather is still fine, almost until the end of October. I am custombut I put the first salted mushrooms on the table on Pokrov. And the holiday is good, and zakUska is excellent.

Miller is a genus of mushrooms that has the scientific name Lactrarius, which means milkman. This genus includes the famous, popularly beloved saffron milk caps and milk mushrooms, as well as mushrooms such as volnushki, nigella, bitters, rubella, gray-eyed milkweed, smoothies, and so on and so forth.

There are many varieties of lactic acid: white, brown, brownish, lethargic, burning milky, lilac, meat-red, neutral, ordinary, umber. They belong to the third category. Millechnik is not caustic and sweetish - by the fourth. Millers grow both in coniferous and deciduous forests, preferring damp, low places. These mushrooms appear in late July or early August and disappear at the end of September, in October.

Outwardly, the milkmen are somewhat similar to saffron milk caps, but the color of the caps is brown-gray, crimson-red, grayish-yellow, white, gray-olive, brown, red-brown, etc.

Some millers are small, the diameter of the cap is up to 6-8 centimeters (the milky is faded), and the larger ones are with a cap up to 15 centimeters in diameter (gray-pink, ordinary, and others). Most milkers have a pungent and mildly edible juice. The legs of the milkmen are of the same color with the cap or slightly lighter.

Lacticians are usually used only in salty form.

Lactarius glyciosmus (Fr.) Fr.

Grows in coniferous and mixed forests in August - September.

The hat is 3-7 cm in diameter, at first slightly convex with a drooping edge, then prostrate with a thin even or slightly drooping edge, pitted or slightly depressed, often with a small tubercle, sometimes irregularly curved or with an uneven surface, fine-fibred, sticky in wet weather, painted in gray-yellow-pinkish shades: gray-pink, lilac-gray, pale ocher, brownish-yellowish, yellowish-palette, cream, yellowish-grayish, with subtle darker narrow concentric zones

The flesh is thin, whitish or reddish-brown, then creamy, with a pronounced coconut smell. Milky sap is white, slightly green in air, slightly sweetish, slightly pungent in old mushrooms.

The plates are adherent with a tooth to the pedicle, frequent, pale ocher. Spore powder, yellowish. Spores are broadly oval, finely rutate.

Leg 2-6 cm long, 0.3-1.2 cm thick, cylindrical, hollow, whitish with a slight yellowish tinge.

The mushroom is conditionally edible, little-known, it is eaten fresh, as well as salted with other milkmen.

Mushroom pale lactarius (lat.Lactarius pallidus) - a mushroom of the genus Miller (lat.Lactarius) of the family Sypole (lat.Russulaceae). Conditionally edible.

Description
The cap is 4-12 cm, first convex, then funnel-shaped and depressed. The skin is smooth, slimy, pale buffy-pale.
Plates descending along the pedicle, sometimes branched, of the same color as the cap.
The spore powder is pale buffy. Spores 8 6.5 µm, almost round, prickly, amyloid.
Leg 7-9 cm in height, up to 1.5 cm, the same color with a cap, cylindrical, hollow, smooth.
The pulp is thick, white or creamy, with a pleasant smell and slightly pungent taste.
Milky juice is abundant, white, tasteless, then becomes pungent, does not change color in air.

Ecology and distribution

Forms mycorrhiza with oak, beech. It is rather rare in oak forests and deciduous forests mixed with oak, in small groups.

Season: July - August.

Similar species
Sticky milky (Lactarius blennius) - conditionally edible, the milky sap darkens when it dries, the mushroom grows under birches.
Lactarius curtus has a pungent milky sap.

The faded milky is a conditionally edible lamellar mushroom, in some reference books referred to as a marsh wave or a sluggish milky.

Grows in small groups or in numerous colonies from the second half of August to the end of September, invariably giving large yields. Yields usually peak in September. Favorite habitats are areas of mixed or deciduous forests covered with a thick layer of moss, as well as wet areas of soil near swamps.

The cap of the mushroom is convex, with curved edges, but gradually it becomes prostrate-depressed, with a slight bulge in the middle and wavy edges. Its diameter is about 8 cm. The surface of the cap is smooth, damp, after rain it is covered with a thin layer of mucus sticky to the touch. It is painted in a grayish or brownish-lilac color, which in dry and hot summers fade almost to white.

Depending on the habitat, a poorly distinguishable pattern from concentric zones may appear on the surface of the cap in mature mushrooms. The plates are frequent, descending to the pedicle, first cream, and then yellow. The leg is round, sometimes slightly flattened, straight or curved, at the base it can be thinner or thicker, hollow inside, about 8 cm high with a diameter rarely exceeding 0.5 cm.

Its surface is smooth, damp, the same color as the cap, only slightly lighter. The pulp is thin, brittle, painted in a grayish color, practically odorless, but with a bitter taste. It produces a pungent milky sap, which, on contact with air, changes its color from white to olive gray.

The faded milky belongs to the third category of mushrooms. Ideal for pickling, but requires pre-treatment that removes bitterness from the pulp.

Grows in deciduous and mixed forests in August - September.

The hat is up to 7 cm in diameter, smooth, dry, at first flat, then funnel-shaped, with a curved edge, brownish-reddish-brown.

The pulp is thin, brownish-reddish. Milky juice is whitish-watery, slightly pungent, does not change color in air.

The plates are adherent to the pedicle, frequent, thin, yellow-ocherous. Spore powder, light ocher. Spores are rounded, prickly.

The leg is up to 7 cm long, up to 1.25 cm thick, cylindrical, hollow, even, sometimes bent, yellowish-brownish at first, the same color as the cap by old age.

The mushroom is conditionally edible, of the third category, little known, It is used salted.

Lactarius ligniotus Fr.

Grows in deciduous and mixed forests under birches, spruces and pines in August - September.

The cap is 3-4 cm in diameter, with a papilla in the center, velvety, wrinkled, chestnut, brown or black-brown.

The pulp is white or slightly yellowing, becomes reddish-saffron in the cut. Milky juice is watery-white, turns pink in the air.

The plates are rare, descending along the stem, at first white, then ocher, reddening when pressed. Spore powder, ocher yellow. Spores are rounded, prickly.

Leg up to 12 cm long, 0.5-2.0 cm thick, the same color with a cap.

The mushroom is edible, of the second category. Use fresh, salted (after boiling for about 20 minutes). It is better to collect caps alone, without rigid legs, especially from mature mushrooms.

The cap is up to 10 cm in diameter, flat, gray-ash or smoky-gray with pale concentric rings, not sticky, but wet.

The plates descending along the peduncle are creamy ocher, thin and sparse.

Hollow stem, the same color as the hat or slightly lighter in color. grayish or white flesh.

Abundant, white milky juice, very pungent in taste, dries in the air in gray lumps on plates.

It grows from August to October in sparse mixed or deciduous forests, in shrubs, in clearings, on forest edges.

Among the many species of lactarius, this mushroom is relatively easy to recognize by its camphor smell. Caps 2.5-6 cm in diameter, at first strongly convex with tucked edges, then from open to deep in the middle, matte, wet red-brown, dry - from flesh to meat-red. The plates are initially reddish-brown, then with a purple tint; if damaged, they become brownish. The stem is the same color as the cap, smooth, 3-8 cm long and 4-10 mm thick. The milk is watery-whitish, the taste is mild, the smell is camphor. Spores are colorless with an amyloid prickly ornament, almost spherical, 7.5-8.5 x 6.5-7.5 microns.

Occurs sparsely and often in June - October in groups in deciduous, mixed and coniferous forests. Edible.

It is similar to the edible whey milkweed (Ladarius serifluus), which has a darker cap - from chestnut brown to almost black-brown - and yellowish plates.

Grows in deciduous forests, prefers aspen and birch forests, sometimes in large groups, from August to October.

The cap is up to 12 cm in diameter, first convex with a curved edge, then depressed, slightly funnel-shaped, in the center with a small tubercle, grayish-brown with a purple tint, with obscure concentric zones.

The pulp is white or yellowish, dense, bitterish, turns purple on the cut. Milky juice is not pungent, bitter, white, turns purple in the air (a characteristic feature).

The plates are frequent, thin, adherent or slightly descending, whitish, creamy, lilac when pressed. Spores are ovoid, warty.

The leg is cylindrical, 4-6 cm long, 1-2 cm thick, hollow, of the same color with the cap.

The mushroom is conditionally edible, of the third category. used salted (after soaking 1-2
day or after boiling for about 20 minutes).
Similarity with edible lactic acid faded, from which it differs in the place of growth, more fleshy, dense and noticeably lilac in the air flesh

The cap is up to 10 cm in diameter, at first flat-convex, then funnel-shaped, purple-dirty or gray-pink with dark spots, a thin, wavy edge, has darker, sometimes noticeable concentric rings. Creamy, adherent to the leg of the plate, acquire a lilac color from touch.

Smooth, hollow stem, in the form of a cylinder, yellowish or white with spots and a shade of purple, slightly bent. White or slightly yellowish flesh, takes on a purple hue at the break. White milky juice, acrid and bitter, turns purple in the air.

The wet milky mushroom grows from August to September in low places of mixed forests. Edible conditionally. Used for salting together with other mushrooms.

Hat: 3-6 (8) cm in diameter, first convex with a lowered edge, then prostrate, depressed, sometimes with a tubercle, with a thin, wavy-curved, sometimes slightly ribbed edge, smooth, without concentric zones, bright orange, brownish orange, with a brighter middle and yellowish edge

Plates: frequent, thin, wide, sometimes forked, adherent or slightly descending, yellowish or cream, then ocher, sometimes with red spots.

Ocher spore powder

Leg: 3-8 cm long and 0.5-1 cm in diameter, cylindrical, even, smooth, solid, then cellular, almost hollow, one-color with a hat or lighter

Pulp: thin, brittle, orange-whitish, without any special smell. Milky juice is not plentiful, not pungent, watery-white, does not change color in air

Habitat: from mid-July to late October (massively throughout August and September) in coniferous and mixed forests (with birch, spruce), in moss and on litter, singly and in small groups, not rarely, annually

Conditionally edible mushroom (4 categories), used salted (after a short soaking and boiling for about 15 minutes). It is better to pick young, less brittle mushrooms

Acute Miller is a rare conditionally edible lamellar mushroom that grows in small groups from the second half of July to the end of September, preferring areas of soil overgrown with dense grass in deciduous, deciduous and mixed forests.
The cap of the mushroom is convex, but gradually becomes prostrate-depressed, with a diameter of about 6 cm. Its surface is dry, dull, sometimes lumpy. It is painted gray with a wide variety of shades of brown. The edge of the cap is lighter, as if burnt out.

Depending on the habitat of the fungus, narrow concentric zones may appear on the cap. The plates are thick, adherent, white-yellow, and reddish when pressed. The leg is rounded, thinner at the base, hollow inside, can be slightly offset from the center, about 5 cm high and about 1 cm in diameter. Its surface is smooth and dry. The pulp is dense, elastic, rather fleshy, white, odorless. On the cut, it becomes pink at first, and after a while red. The milky juice is acrid, is colored white, which changes to red in air.

The sharp milky belongs to the second category of mushrooms. Most often it is salted after soaking or boiling.
Miller pink-gray

Grows in moist pine forests, more often on the outskirts of sphagnum bogs, from July to September.

The hat is 5-15 cm in diameter, dry, dull brown, sometimes with a gray tinge, at first flat, then deeply funnel-shaped, with a curled edge, in dry weather with a silk-like sheen.

The pulp is light yellow, pale yellow. Milky juice is watery - white, does not change in air, weakly - pungent.

Plates descending along the pedicle, at first whitish, then fawn. Spore powder, light ocher. The spores are rounded.

The leg is up to 9 cm long, up to 1.5 cm thick, cylindrical, hollow, of the same color with the cap, lighter and mealy on top, with whitish fibers below.

The mushroom is conditionally edible, little-known, it is used salted and pickled along with other mushrooms. Suitable for drying. When dried, it smells strongly of fresh hay.

The gray millet has a cap up to 8 cm in diameter, at first flat, then funnel-shaped, pink-lilac, fibrous-fluffy, without concentric rings. Records adhered to the peduncle, frequent, buffy with a shade of lilac.

The hollow stem of the lilac mushroom is lilac, slightly flattened, curved or straight, buffy, peeling in the upper part. Whitish-pink flesh with a mushroom smell. Copious, white milky juice, bitter.

Lilac Miller grows in September - October in slightly damp areas of mixed forests, mainly with alder.

grows in September - October in slightly damp areas of mixed forests, mainly with alder.

Edible conditionally, used in salting with other mushrooms.

This mushroom can be found in oak forests in August-September. It grows singly or in large groups.

cap up to 10 cm in diameter, funnel-shaped, velvety, wrinkled in the middle, dark brown or dark chocolate, fading to off-white. The edges of the cap are uneven and sinuous. The pulp is white, turns yellow at the break. Milky juice is white, turns orange in air, does not taste bitter, slightly pungent.

Plates descending along the pedicle, rare, at first white, then ocher-yellow. Spore powder ocher-yellow.

Leg up to 22 cm in length, 1.5 cm in thickness, the same color with a cap, velvety-mealy, dense.

Miller dark brown edible, belongs to the second category. It is consumed boiled and salted.

Written by Nikolay Budnik and Elena Meck.

The gray-pink miller in Russian reference books is referred to as conditionally edible mushrooms (it is salted after soaking or boiling). Now this mushroom is classified as weakly poisonous. It grows among sphagnum moss in damp places, sometimes in large groups. It is a large, dense, reddish mushroom, always dry and rough, even in rainy weather.

The gray-pink miller on Ulom Zheleznaya is called "bog rusk" and is rarely harvested. We do not take it because of the strong smell, which in the literature is defined as the smell of "coumarin" or the smell of hay. I would like, of course, to know what coumarin is, but we call this stench the smell of "rusty iron". This mushroom just grows in the swamps where iron was mined.

1. Gray-pink Miller is a rather large and fleshy mushroom.

2. It can be found in damp places.

3. The fungus rarely grows alone.

4. Usually these are whole groups of mushrooms.

5. This mushroom is already quite old.

6. This one is a little younger.

7. And here you see very young mushrooms.

8. Here are the favorite places of the gray-pink milkman.

9. This is the edge of a pine bog.

10. You see sphagnum moss and blueberry bushes among the pines.

10. Miller pink-gray relatively large mushroom

12. He is tall enough.

14. The mushroom stands on a rather long stem.

15. In this photo we see already mature mushrooms.

16. Their caps have already become funnel-shaped.

17. This is the average size of the gray-pink lactarius.

18. The cap of the mushroom seems dry in any weather.

19. It is rough and fleecy.

20. The middle of the cap is slightly darker than the edges.

21. In young mushrooms, the edges of the cap are bent inward.

22. Gradually the cap opens and becomes funnel-shaped.

23. This is how it looks after heavy rains. She is wet through and through.

24. Some mushrooms have a kind of concentric rings on the cap.

24a. This is how the cap attaches to the leg.

25. Plates of a gray-pink lactarius are frequent.

26. They are slightly lighter than the cap.

27. Here you can see the attachment of the records to the stem.

28. And this is the same thing, only larger.

29. Sometimes white milky juice appears on the plates.

30. It is not abundant, but bitter enough.

31. And this is again the connection of the plates and the legs.

32. The same, only large.

33. The stem of the gray-pink lactarius is straight and rather slender.

34. Sometimes at the base, the leg is slightly bent.

35. Inside, the leg is solid, incomplete.

36. She is practically the same color as the hat.

37. This is what the leg looks like in longitudinal section.

38. The leg is dense, without cavities, light in the section.

39. The plates adjoin the stem in a special way.

40. The pulp of the mushroom is dense.

41. Let's look again at the roughness of the cap.

42. The flesh has a light fawn color.

43. She is quite fleshy and thick.

44. Milky sap is hardly visible in the cut.

45. Here they are - gray-pink milkmen.

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Waves. Their name came from the Latin word, which in translation means "milk" or "giving milk". All these mushrooms belong to the russula family. As a rule, in Europe, most of the species of these mushrooms are considered inedible, and some are even poisonous. While in Russia, many are eaten after having undergone additional processing, such as: salting or pickling. Such mushrooms are called conditionally edible. Just to them belongs the mushroom about which the story will go - the ordinary milkman.

a brief description of

Common millechnik, smoothie, spurge, nest box, podolshanka, blue milk mushroom, smoothie ... This mushroom has quite a few names. It belongs to the numerous species of the lactarius, the russula family. The main difference between this seeing mushrooms is the release of a pulp or a spore-bearing layer of juice, similar to. Millers have a specific bitter taste. Like many other representatives of this species, Gladysh is considered a conditionally edible mushroom. Mycologists attributed it to this species, since it requires additional processing before use and has some restrictions in its preparation.

In European cuisine, where they like to use everything in a natural, raw form, common lactic acid is classified as a poisonous mushroom and is forbidden to be eaten. And in our area, conditionally edible mushrooms are subjected to prolonged soaking, salting or repeated boiling, with repeated removal of the decoction. And only then, such mushrooms can be eaten.

Millechnik has a rather wide cap, sometimes reaching up to 18 cm in diameter. Just one of its names - smooth - got it precisely because of the smooth fleshy cap. It becomes slippery when it rains. In young mushrooms, it is more convex, and with age it settles and is pressed in. The color changes from violet-lilac to fawn or even fawn-brown hue. In older varieties, it fades and becomes pale lilac or yellowish brown with barely visible concentric zones, or none at all. The leg is straight, cylindrical. Has the same color as the hat. Loosens and becomes hollow with age. The lacquer plates are frequent, light; if damaged, they acquire a dark grayish color, mainly due to milky juice. The flesh of the smoothie is dense, strong, white in color with a light creamy shade. The juice emitted from it is white, milky in color. It dries to an olive yellow color. The pulp is very bitter in taste and has a specific smell. Spores are elliptical with ridged or warty ornamentation. Pale, yellowish or creamy spore powder.

Distribution sites and similar species

Smoothies are widespread in deciduous and coniferous forests of Eurasia. They often form mycorrhiza with trees such as spruce, pine or birch. They love high humidity, so they can often be found in large groups along swamps or on mossy soil, where conditions for growth and reproduction will be the most optimal. The common milky is one of the most common species of the genus of the milky. It grows in temperate latitudes, so it can be found with equal success in the forests of Europe, and in Siberia, and in the Urals, and even in the Far East. The highest fruiting peak occurs at the beginning of August and lasts until the end of October - the time when the greatest amount of precipitation falls. Cool autumn evenings, filled with the scent of the freshness of warm rain - this is a favorite time for them to appear.

Gladysh, or common milky, is a fairly recognizable mushroom, but it is often confused with such representatives of the same species as (Lactarius flexuosus) and meat-red milky (Lactarius hysginus). But if you look closely, you can notice some differences that are not immediately striking. So, for example, the surface of the cap of the gray hat is dry to the touch, the leg is solid, narrowed to the base, and short. It tastes much sharper and sharper. And the meat-red milkman is distinguished by a dark, terracotta color and a corrosive strong aroma. The smooth man also has a similarity with the sluggish lactarius (Lactarius vietus), the juice of which, under the influence of the external environment, turns into gray. And also with the lilac gray lilac (Lactarius uvidus), the juice of which in the air acquires a lilac-purple hue.

Composition and useful properties

The nutritional value of mushrooms depends on many different conditions. For example, young varieties contain much more nutrients, while fresh ones contain almost 90%. The milk contains such valuable as:, leucine and. They are easily assimilated by the body and do not spend large expenditures on splitting. The mushroom contains such a useful substance as lecithin. Their number ranges from 0.1 to 0.9%. They also contain fatty acids:

• palmitic acid;
• stearic acid;
• butyric acid;
• acetic acid.

Millers, like other members of this genus, contain phosphatides, essential oils and lipoids. In terms of their carbohydrate composition, mushrooms are very close to vegetables, but there are others that are characteristic only for this class: sugar alcohols,. Their content reaches 16%. They are not, but glycogen is present, which in its composition resembles glycogen of animal origin. In the mineral composition, the milkmen are rich, and. Contain such as, and arsenic. They also contain substances such as mycoinulin and parodextrin, which are responsible for the coating of mushrooms during long-term storage, as well as tregazolite and lycosot, which provide their taste and nutritional value.

Some of the representatives of this class, due to their useful properties and valuable chemical composition, are used in the field of medicine. So, for example, the antibiotic lactarioviolin, which has a negative effect on bacteria - the causative agents of tuberculosis, was identified from the real milk cap and the red camelina in the process of isolating its milky juice. Other types of milkmen have a positive effect on cholelithiasis, acute and purulent conjunctivitis and other visual impairments. And some even contain antibiotics that inhibit the development of pathogenic bacteria, including Staphylococcus aureus.

Cooking applications

The common miller is a first-class mushroom for pickling and pickling. In the process of such processing, fermentation proceeds quickly in it, due to which the smoothie acquires its characteristic sour taste, which is so appreciated in Russian pickles. The mushroom is quite fleshy, which makes it possible to use it after preliminary boiling for cooking various dishes. Most of the bitterness of the lactarius disappears during heat treatment, so that well-fried mushrooms can also be eaten without subjecting them to cooking. In a finished dish, such smoothies will have a piquant spicy, slightly bitter aftertaste, like seasoned mushrooms. Northern peoples have long revered this mushroom and often use it for culinary purposes. After all, their natural bitter taste frightens off pests, therefore lactic acid plants are less susceptible to damage by insect larvae and worms than other fungi. And in Finland, for a long time, there has been its own original recipe for making smoothies baked on a fire or grilled.

Salting common lactarius

Immediately before salting, the mushrooms should be soaked in water for several days. The present water must be changed periodically. This is done in order to etch out the bitterness. After that, the milkmen blanch for about 10 minutes. The correct course of the primary processing process is important, since its violation can lead to unnecessary consequences in the form of a loss of taste of the mushroom or intestinal upset. Cold and hot methods are used for salting the common lactarius. Hot is characterized by preliminary boiling of mushrooms after primary processing. The cold method omits this process.

Korean mushrooms

To prepare the dish you will need:

• smoothies or other bitter mushrooms;
• soy sauce;
• sugar;
• vinegar;
• ground coriander;
• garlic;
• hot red pepper;
• sesame;
• cilantro.

Boil the mushrooms several times before draining the processed water. It is advisable to leave a slight bitter aftertaste for piquancy. Season the prepared milkmen with soy sauce, add and sprinkle with vinegar. Mix all this and taste the marinade to correct the taste. Sprinkle generously with spices. pre-fry in vegetable oil and pour the resulting mixture into the mushrooms. Add fresh green cilantro, mix everything and cool. After that, the Korean-style mushrooms are ready and can be served. Ordinary, not bitter mushrooms are not suitable for such a recipe, since having their own delicate taste they will simply be lost in spices and the dish will not give the desired taste and effect.

Harm and dangerous properties

Since the common lactarius belongs to the conditionally edible class of mushrooms, it cannot be eaten without preliminary processing. This must be done in order to neutralize the effect of the bitter milky juice, which, if ingested, can cause vomiting, diarrhea, and an eating disorder.

Collection and storage

It is good to pick mushrooms in dry weather, as collected in rain or dampness, they can deteriorate faster. It is best to do this in the morning, when the aroma is stronger and the structure is stronger.

Mushroom pickers must comply with several conditions:

• collect only known types of mushrooms;
• use wicker baskets in which the mushrooms are well ventilated and stay fresh longer;
• laid with their hats down, and long-legged ones - sideways.
• twist or swing when assembling, then they are easier to separate.

It must be remembered that it is not recommended to cut the mushrooms with a knife, otherwise it can lead to decay of the entire mycelium.

Fresh mushrooms are perishable. Store them in a cool, ventilated area, or outdoors under a canopy. Usually they are scattered in a thin layer on a specially prepared surface: on tables, clean flooring, tarps. Do not heap them, keep them in barrels, or expose them to direct sunlight or high humidity. The shelf life of lactosers before pre-treatment should not exceed four hours.

conclusions

The common miller, or glazed, is a mushroom that only true mushroom pickers or gourmets can appreciate. But if prepared correctly, using the preliminary primary processing of the product, he can make himself fall in love with an ordinary consumer. It turns out to be divine in a salted form, but requires a long and laborious preparation process for this. These mushrooms bear fruit for a rather long time, then when other mushrooms are already leaving, therefore, in fact, they have no competitors. And due to their high yield, they often appear on the tables of hospitable hosts and even on store shelves.

Some of the representatives of the milky species have found widespread use in modern medicine. From their milky juice, valuable antibiotics are obtained, which help in the treatment of such unsafe diseases as tuberculosis and staphylococcus aureus. Also, their beneficial properties allow you to fight purulent eye infections and are effective in gallstone disease.

It is important to remember how to properly collect and store these mushrooms so that you do not put yourself at risk of poisoning or cause an eating disorder. And also do not forget that in European countries this mushroom is classified as poisonous, and only thanks to careful primary processing, it is allowed to be consumed in our regions.

Millechnik is a conditionally edible mushroom of the Russula family. Milky mushrooms owe their name to the content in the pulp of vessels with milky juice flowing out when the fruit body is damaged. In older specimens and in dry seasons, the milky sap dries up and may be absent.

Below you are invited to a photo and description of the milky mushroom of various types (faded, ordinary, orange, brown, brownish, hygrophoric, pungent, pungent, orange and stunted).

Cap of the common lactarius (Lactarius trivialis) (diameter 5-22 cm): shiny even in dry weather, with dark rings. Changes color and shape depending on the age of the fungus: in young mushrooms, it is dark and gray-gray, rather convex; in old ones, purple and brown, and then ocher or yellow, flatter and even depressed. Dense, maybe with small dimples. The edges are wavy, curved, often curled inward.

Leg (height 4-10 cm): pale gray or light ocher, cylindrical, sometimes swollen, but always hollow. A bit slimy and sticky.

Pay attention to the photo of an ordinary milkman: its plates are frequent, thin (occasionally wide), mostly yellow or cream in color, with rusty spots.

Pulp: thick and fragile. Mostly white, but brownish under the skin itself, and red at the base. Milky sap is very bitter; when interacting with air, it changes color to yellow or slightly greenish. Has a peculiar smell reminiscent of fishy.

Doubles: absent.

When it grows: from mid-July to late September.

Where can I find: in humid places and lowlands of all types of forests, most often near pines, spruces and birches. Hides in dense grass or moss. An ordinary milkman is not afraid of insect pests.

Eating: fresh or salted, subject to preliminary soaking to remove bitterness. When cooking, it changes color to bright yellow or orange. It is very popular in preparations from housewives in Finland.

Not applicable.

Other names: smooth, alder, nest, yellow nest, gray lump.

Faded Miller: photo and application

Lactarius vietus cap (diameter 4-9 cm): gray, lilac, lilac or gray-brown, eventually fades to white or grayish. Slightly convex or outstretched. The center is slightly depressed, but with a slight tubercle and is usually darker than the edges, which are curved towards the inner side. The surface is often uneven. Sticky and damp to the touch, with sticky twigs or leaves.

As you can see in the photo, the faded lactarius has an even, sometimes slightly curved leg. Its height is 5-9 cm. The color is white or light brown, lighter than the cap. The shape is cylindrical.

Plates: thin, narrow and very tight. Cream or ocher in color, gray at the point of depression.

Pulp: white or gray, with acrid milky juice. Thin, very fragile.

Doubles: absent.

When it grows: from mid-August to early October.

Where can I find: in deciduous and mixed forests, especially often near birches. Prefers damp and swampy places.

The use of faded lactarius in cooking is limited - since the flesh of the mushroom is very thin, it is not very popular. Only the largest specimens are salted and pickled.

Application in traditional medicine: does not apply.

Other names: the lactarius is sluggish, the marsh wave.

Edible mushroom brownish milky

Brownish cap (Lactarius fuliginosus) (diameter 5-12 cm): brown or dark chocolate, fragile, changes shape from convex to strongly depressed. The edges are usually bent. Velvety to the touch.

Leg (height 5-11 cm): white or light brown, but always white at the base. Cylindrical, velvety to the touch.

Plates: frequent, pinkish or buffy.

Pulp: fragile and whitish, turns pink at the cut and when interacting with air. Has a sharp, but not bitter taste, freshly cut mushroom has a distinct aroma of fruit.

Doubles: brown milky (Lactarius lignyotus), which has a darker cap and a longer stem.

When it grows: from early July to mid-September in the forests of Europe.

Where can I find: in deciduous forests next to oaks and beeches.

The brownish milky mushroom is considered edible due to the fact that it is more often eaten than other species. This mushroom is dried and salted, but only after careful temperature treatment. In Russia, it is a traditional component of pickles, and the inhabitants of Western Europe consider it unsuitable for human consumption.

Application in traditional medicine: does not apply.

Other names: sooty milky, dark brown milky.

Brown milky mushroom

Hat of a brown milky (Lactarius lignyotus) (diameter 3-9 cm): dark chestnut or black-brown. In young mushrooms, it is convex, often with a small tubercle in the center. Over time, it becomes prostrate, and later depressed. Velvety to the touch, occasionally with a few wrinkles. The edges are always wavy and slightly pubescent.

Leg (height 4-10 cm): solid and solid, cylindrical in shape, often of the same color as the cap or slightly lighter in color. Velvety to the touch.

Plates: wide, firmly attached to the cap. Usually white, slightly yellowish in old mushrooms, with pressure they acquire a distinct reddish tint.

Pulp: white or light yellow, becomes reddish on cut. Milky sap is watery and not caustic. There is no pronounced smell and taste, although almost all related mushrooms have a pleasant aroma.

Doubles: lactarias are resinous black (Lactarius picinus) and brownish (Lactarius fuliginosus). But resinous black can be distinguished by an extremely caustic milky sap and a lighter color of the leg, and brownish grows exclusively in deciduous forests.

When it grows: from the beginning of August to the end of September in the countries of the Eurasian continent with a temperate climate and the Asian part of Russia.

Where can I find: brown milky can be found on acidic soils of coniferous forests.

Eating: exclusively caps (the legs are very hard), which are usually salted or pickled.

Application in traditional medicine: does not apply.

Other names: maurogolovy mushroom, woody milky.

Edible mushroom hygrophoroid lactarius (Lactarius hygrophoroides)

Hat (diameter 4-10 cm): predominantly brown in color, sometimes with a brown or reddish tint. In young mushrooms it is slightly convex or flat, and in older mushrooms it is slightly depressed. Dry to the touch.

Leg of the hygrophoroid lactarius (Lactarius hygrophoroides) (height 3-8 cm): dense, slightly lighter than the cap.

Plates: descending and rare, white or light cream in color.

Pulp: very brittle, white, with white milky juice.

Doubles: a red-brown lump (Lactarius volemus), in which, in contrast to the hygrophoroid, the milky juice changes color from white to brownish.

When it grows: from late June to mid-October in temperate countries of the Eurasian continent.

Where can I find: The hygrophoric milky can be found only in deciduous forests, most often next to oak trees.

Eating: fried, salted and pickled.

Application in traditional medicine: does not apply.

Lactic acid mushroom (Lactarius pyrogalus)

Hat (diameter 4-7 cm): from flesh to olive or cream in color. In young mushrooms it is rounded with a pronounced apex, in mature mushrooms it is concave with slightly wavy edges. Covered with mucus, the amount of which increases significantly in wet weather and after rain.

Leg (height 3-7 cm): similar in color to the cap, dense and slightly tapered. Older mushrooms can be completely hollow.

Plates: light yellow, sparse and thick.

Pulp: dense, off-white or light gray. When broken, it emits a very pleasant mushroom smell. The taste is pungent, which is why the mushroom got its name.

Doubles of the lactiferous milky (Lactarius pyrogalus): pale lactarius (Lactarius vietus), hornbeam (Lactarius circellatus), neutral (Lactarius quietus) and pungent (Lactarius acris). The faded one can be distinguished by the purple shade of the cap and the neighboring tree (grows under the birches), and the hornbeam grows exclusively under the hornbeams. A neutral lactarius has a pungent odor and a darker cap color. The pungent has a milky sap that turns red in the air, while the sap of the burning red milky is white or light yellow and does not darken.

The stinging milky milky grows from mid-August to early October in many countries of Europe and Asia.

Where can I find: in deciduous forests, mainly near hazel, or dense bushes. Prefers lighted areas of the forest. You will never find a burning milky milky in the dark and humid lowlands.

Eating: only in salted form.

Application in traditional medicine: does not apply.

Other names: burning milk-keeper, garden milk-keeper.

Orange milky mushroom and its photo

Orange lactarius hat (Lactarius mitissimus) (diameter 4-12 cm): usually orange or deep apricot in color, very thin. In young mushrooms, it is slightly convex or flat, over time it changes to funnel-shaped.

Leg (height 3-11 cm): cylindrical, one color with a hat. In young mushrooms, it is dense, often becomes hollow over time.

Plates: not very frequent, cream colored.

If you look closely at the photo of the orange milkman, you can see bright red spots on its plates.

Pulp: dense, usually light orange. Does not have a pronounced smell and taste.

Doubles: young brownish lactarius (Lactarius fuliginosus), but has a darker cap color and a long stem.

When it grows: from mid-July to early October in temperate countries of the Eurasian continent.

Where can I find: The non-caustic miller is found by mushroom pickers in forests of various types, usually next to oaks, spruces and birches. It can bury itself very deeply in moss litter.

Eating: usually salted or pickled.

Application in traditional medicine: does not apply.

Other names: the milkman is not caustic.

Conditionally edible milky mushroom stunted

Lactarius tabidus hat (diameter 3-7 cm): red, orange or brick. In young mushrooms it is convex and with a small tubercle in the center, in mature mushrooms it is spread or even slightly depressed.

Leg (height 2-6 cm): the same color or slightly lighter than the cap.